Pumpkin pancakes make a great breakfast for Autumn holidays like Halloween and Thanksgiving. I made both plain and pumpkin pancakes for my little ones this morning. If you don’t have pumpkin handy you can always just add any flavor the kids like to the pancakes such as pumpkin spice or cinnamon and use orange food coloring with store-bought pancake mix. Here’s how to make pumpkin pancakes pictured above from scratch. This recipe makes about six 6-inch pancakes so increase the ingredients if needed.
You Will Need:
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup low-fat milk
6 tablespoons canned pumpkin puree
2 tablespoons melted butter
Pumpkin Shaped Cookie Cutter (optional)
Maple Syrup, Butter, Confectioner’s Sugar (to serve with pancakes)
What to Do:
1. Whisk flour, sugar, baking powder, spices, and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4.Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Cool for a minute or two and use a pumpkin-shaped cookie cutter to cut out the pumpkin shaped pancakes. Serve with maple syrup, butter, or confectioners sugar.
Recipe from Steph’s Grandmother’s cookbook
Photo by Stephanie Felzenberg